Description
Queso Verde Corn Dip is a creamy, cheesy appetizer combining sweet fresh corn, flavorful salsa verde, and a blend of Monterey Jack and cheddar cheeses. This warm, baked dip, enhanced with cumin and smoked paprika, is perfect for serving with crispy tortilla chips at parties or gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, chopped
- 3 ½ cups fresh corn cut from 4 ears
- 1 diced red bell pepper
- 2 minced garlic cloves
- Fresh cilantro, for garnish
- Diced tomatoes, for garnish
Dairy and Cheese
- 1 (8-ounce) package cream cheese, cubed
- ⅓ cup real mayonnaise
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 ½ cups shredded cheddar cheese, divided
Pantry and Spices
- 1 tablespoon olive oil
- 1 cup salsa verde
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- Hot sauce, to taste
For Serving
- Tortilla chips
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chopped onions and cook for about 3 minutes until translucent. Then, add the fresh corn, diced red bell pepper, and minced garlic; sauté together for one more minute to combine flavors.
- Combine Ingredients: Stir in the salsa verde, cubed cream cheese, sour cream, mayonnaise, ground cumin, smoked paprika, salt, and pepper to taste. Mix in ¾ cup of Monterey Jack cheese and 1 ¼ cups of cheddar cheese thoroughly, spreading the mixture evenly in the skillet. Top with the remaining Monterey Jack and cheddar cheeses.
- Bake the Dip: Preheat your oven to 350°F (175°C). Bake the dip in the skillet for 20 to 25 minutes or until it becomes bubbly and heated through. To achieve a golden cheese crust, broil the dip for an additional 1 to 2 minutes, watching carefully to prevent burning.
- Optional Keep Warm: If desired, transfer the dip to a slow cooker to keep it warm for up to 2 hours before serving.
- Garnish: Just before serving, garnish the dip with fresh cilantro and diced tomatoes for a fresh, vibrant touch.
- Serve: Serve the queso verde corn dip warm with crispy tortilla chips for dipping.
Notes
- For extra heat, add your preferred amount of hot sauce to the mixture before baking.
- Using fresh corn adds sweetness and texture, but frozen corn can be a substitute if fresh is unavailable.
- If you don’t have an ovenproof skillet, you can sauté the vegetables in a skillet and then transfer the mixture to a baking dish before adding cheeses and baking.
- The dip can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Queso Verde, Corn Dip, Salsa Verde Dip, Mexican Appetizer, Baked Cheese Dip, Party Dip
